Meatballs in Caper Cream Sauce, Konigsberg Style

What you need

• 250 g (9 oz) minced beef
• 250 g (9 oz) minced pork
• 1 stale bread roll, torn into pieces
• 100 ml (scant 1/2 cup) milk
• 2 yellow onions, 1 finely chopped, 1 halved
• 50 g (3 1/2 tbsp) butter, divided: 10 g for the onion, 40 g for the sauce
• 1 large egg
• 3 anchovy fillets, finely chopped
• 1 lemon, zest for the meatballs, juice for the sauce
• 2 tbsp flat-leaf parsley, chopped
• 1/2 tsp ground white pepper
• 2 bay leaves
• 6 black peppercorns
• salt, for the meatballs, the poaching water and the potatoes
• 35 g (1/4 cup) all-purpose flour
• 3 tbsp capers, drained
• 1 tbsp caper brine
• 1 large egg yolk
• 50 ml (3 1/2 tbsp) heavy cream
• 800 g (1 3/4 lb) potatoes, peeled

Method

Restated from the original video

1. 1

   Soak the torn roll in the milk for 10 min, then squeeze it out well.

2. 2

   Melt 10 g of the butter in a small pan and cook the chopped onion over medium heat until soft but not browned, about 5 min. Let it cool.

3. 3

   In a bowl, combine the beef, pork, soaked roll, cooled onion, egg, anchovies, lemon zest, parsley, 1 tsp salt and the pepper. Mix with your hands until evenly combined and sticky.

4. 4

   Fill a wide pot with about 1.5 l of water. Add the halved onion, bay leaves, peppercorns and 1 tsp salt and bring to a boil.

5. 5

   With wet hands, shape the mixture into 12 balls about 4 cm (1 1/2 in) across.

6. 6

   Lower the heat so the water barely trembles. Slip in the meatballs and poach until firm and cooked through, 15-20 min. Cut one open to check that no pink remains.

7. 7

   Meanwhile, boil the potatoes in salted water until tender, 20-25 min, then drain.

8. 8

   Lift the meatballs out with a slotted spoon and keep them warm. Strain 400 ml of the poaching liquid.

9. 9

   Melt the remaining 40 g butter in a saucepan. Stir in the flour and cook for 2 min, without letting it brown.

10. 10

    Whisk in the hot poaching liquid a little at a time. Simmer for 8 min until the sauce is like thin cream.

11. 11

    Stir in the capers, caper brine and lemon juice, then take the pan off the heat.

12. 12

    Whisk the yolk with the cream. Stir in a ladleful of the hot sauce, then pour the mixture back into the pan. The yolk is only lightly cooked, so use a pasteurized egg for anyone young, elderly, pregnant or immunocompromised.

13. 13

    Put the meatballs back into the pan and warm them in the sauce on very low heat, 3 min, without boiling. Serve with the potatoes.

Imported from honest-food.net. Recipe Grab pulled out what you need to cook it; the video stays where its author put it.